• Journal of Arbitration Studies
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• v.21 no.3
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• pp.137-163
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• 2011

The Law of the People's Republic of China on the Mediation and Arbitration of Rural Land Contract Disputes, which was adopted at the 9th session of the Standing Committee of the 11th National People's Congress of the People's Republic of China on June 27, 2009, is hereby promulgated and shall come into force as of January 1, 2010. This Law is enacted with a view to impartially and timely settling the disputes over contracted management of rural land, maintaining the legitimate rights and interests of the parties concerned and promoting the rural economic development and social stability. The mediation and arbitration of disputes over contracted management of rural land shall be governed by this Law. The disputes over the contracted management of rural land include: 1) disputes arising from the conclusion, fulfillment, modification, cancellation and termination of rural land contracts; 2) disputes arising from the sub-contract, lease, interchange, transfer, holding of shares and other means of turnover of contracted management rights to rural land ; 3) disputes arising from the withdrawal and adjustment of the contracted land; 4) disputes arising from the confirmation of contracted management rights to rural land; 5) disputes arising from impairment to the contracted management rights to rural land; and 6) other disputes over contracted management of rural land as prescribed in law and regulations. The disputes arising from requisition of collectively owned land and the compensations therefor do not fall within the scope of acceptance by the rural land contract arbitration commission, they may be settled by means of administrative reconsideration or lawsuits. In the case of disputes over the contracted management of rural land, the parties may make reconciliation by themselves or may request mediation by the villagers' committee, people's government of the township (town), etc. This study analyzed each process and the main issues on the point of the Mediation and Arbitration of Rural Land Contract Disputes.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.241-251
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• 2000

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.406-416
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• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.259-272
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• 2009

The purpose of this research is to provide practical implications for the management of the contracted foodservice business by developing a key performance indicator(referred to herein as a K.P.I.) which is to measure the performance of management of contracted foodservice business in Korea. For this study, a KPI is developed in different perspectives by conducting the delphi-3round test with industry professionals who have more than 8 year job experience at contracted foodservice business located in Korea. The KPI that was developed as a result of this research will be able to help contracted foodservice business in Korea to set a concrete direction to focus on in preparing for the future economic environment, and to utilize the KPI in indicating an area on which they must concentrate their capital. In addition, the KPI will help contracted foodservice business executives to clearly evaluate current and future value of existing contracted foodservice business, thus providing accurate standards in M&A. However, this research has a limitation in proving directions of KPI despite its own meaning because there was no actual proof of relationship between contracted foodservice business of strategies in Korea.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Construction Engineering and Management
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• v.1 no.1 s.1
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• pp.15-19
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• 2000

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• International conference on construction engineering and project management
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• 2005.10a
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• pp.892-896
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• 2005

This paper collected 132 schools reconstruction projects in central Taiwan, which received the most serious damage from the Chi-Chi Earthquake. Regression analysis was implemented to build the prediction model of the cost and the duration for the collected projects. It is found that the cubic regression models are capable for predicting the cost and the duration of the projects contracted by the central agency of which the contracting awarding approach was based on the most advantageous tendering (MAT) approach. On the other hand, power regression models are capable for predicting the cost and the duration of the projects contracted through the low bid tendering (LBT) approach. It is also found that the performance of the regression prediction model differs in accordance with organizations that contracted the reconstruction projects.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.353-368
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• 2010

The purpose of the study was to identify the relationships Total Quality Management (TQM) performance, job satisfaction, and organizational commitment among dietitians in business and industry foodservice. A total of 300 dietitians working in business and industry foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 203 responses were obtained. The data were analyzed using SPSS Windows (Ver. 12.0) for descriptive analysis and reliability analysis, and AMOS (Ver. 5.0) for structural equation modeling. The respondents were all female, 56.7% single, and 71.4% under regular employment. By foodservice management type, 52.7% of the foodservice operations were self-operated. The majority of the operations provided meals more than twice a day (73.9%), and 70.4% offered a non-selective menu. The dietitians of the contracted foodservices tended to have higher TQM performance scores than those of the self-operated foodservices (P<0.01). There were no significant differences in job satisfaction and organizational commitment scores by the type of the foodservice management. TQM performance was found to have a positive effect on job satisfaction, and job satisfaction affected organizational commitment for both the self-operated and contracted foodservices. A relationship between TQM performance level and organizational commitment of self-operated foodservices was not found. On the other hand, TQM performance level was the principal significant factor for increasing the organizational commitment of contracted foodservices. This research suggests that business and industry foodservices need to improve TQM performance to enhance job satisfaction and organizational commitment of foodservice dietitians and to develop specified TQM strategies that can be applied to each type of foodservice management.